I would have given these 3 stars because I didn't think there was anything special about them. After my first batch, I added cardamom and ginger, and I liked them better. The reason I'm boosting my review up a star is because of other people's opinions. I brought them to a gathering, and people were eating them one after another, like they were potato chips. So, even though they were just average to me, other people found them delicious.

Reviewed On: Jan. 8, 2011

Though this may not taste like Starbucks, I thought it was great. It was sweet enough, but I may play around with adding more spices. Before heating on the stove, I blended in a Magic Bullet blender and it was very frothy.

Reviewed On: Oct. 15, 2010

Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and my grandmother's always turned out smooth and creamy, not grainy. The difference is that my mother cooked her sauce until it was thickened, but my grandmother kept hers on the heat about 20 minutes after it thickened, stirring every 5 minutes or so. Cooking longer not only improves the texture, it takes some of the sweetness out. I agree that two cups of sugar is plenty, but then I don't care for the sickening sweetness of store toppings made with corn syrup. If you like your ice cream to taste sweeter than the sauce, use 2 cups.

Reviewed On: Oct. 1, 2010